It is berry season! I lived in Maine for three years when I was a little girl. I remember picking blueberries right off the bush and plopping them straight into my mouth. I love that sweet and tart explosion when the berries are just right.

One Morning in Maine by Robert McCloskey was one of my all-time favorite childhood books. Not only does Sally lose her tooth but she too picked blueberries. I adored the illustrations.

Fresh berries also make me think of the beach. Stopping at the farmer’s markets in Rhode Island with my mom, where she would load up on fresh fruits and veggies. When I got to pick something out, I’d head straight for the honey sticks. Those little tubes were so delish.

These Summer Berry Muffins are Top 8 Free. No wheat, peanuts, eggs, dairy, soy, or nuts. Whenever I make a batch I keep about four on the counter and I throw the rest in the freezer for on the go breakfasts and snacks. They don’t take much effort and you probably have everything you need right in your pantry – except perhaps the fresh berries, luckily, they are everywhere right now!

Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

There is nothing quite like homemade chicken soup. The ultimate comfort food on a cold day. It is a low maintenance luxury you can whip up in just minutes.

I grew up on my mom’s turkey soup, which I looked forward to after every Thanksgiving and Christmas. It is pretty much the same recipe except using chicken, and sometimes we throw in a little rice or barley. She would never use the cilantro either but I think it adds a nice depth.

Not only did it clean out the fridge, but it makes itself 🙏🏻 here’s to health. And to homemade chicken soup.

Remember when you make homemade chicken soup you start with the stock. You can use any old produce up (hence the fridge cleaning) and you don’t need to waste time making it look pretty, just chop it into pieces that will fit into your pot and save the dicing for the actual soup veggies.

Stock Veggies

Soup Veggies

I prep my soup veggies at the beginning and throw them into the fridge while the stock cooks.

You can use whatever bones you have- or pick up a rotisserie chicken from the grocery store to make homemade chicken soup.

#AllergicToEverything® Homemade Chicken Soup Recipe

This homemade chicken soup recipe is pure comfort food. So easy to make and can even be made with a store-bought rotisserie chicken. Freeze the leftovers for easy meal prep!

Servings: 4people

Author: Jessica Gray Schipp | https://AllergicToEverything.life

Ingredients

Soup Base (Stock)

1carcassBones from a whole chicken (rotisserie, roasted chicken, or even turkey)

32ouncesChicken broth (you can also substitute water)

2cupsWater

2tablespoonsVeggie Stock Concentrate (optional, I had some leftover so I threw it in)

2clovesGarlic (or 2 frozen cubes of garlic / 2 tsp. garlic powder)

1pinchCilantro (optional, I threw in a few sprigs)

2tablespoonsThyme (I used dried)

2tablespoonsPoultry seasoning

1teaspoonCelery salt

1/4teaspoonFresh ground black pepper

1mediumRed onion, quartered

2mediumCarrots, chopped in half

2stalksCelery, chopped in half

For the Soup

3 to 4cupsThe stock you made

1cupWater (optional, if you feel you need more broth)

3/4cupShredded chicken (I just pulled the leftover off the carcass)

1 mediumYellow Onion, diced (red is just fine too!)

2mediumCarrots, diced

2stalksCelery, diced

1pinchSea salt (to taste if needed)

Instructions

Pull any chicken remaining on the carcass off and throw it in the fridge while you prepare the stock.

Prep your soup veggies (diced onion, carrots, celery) and set them aside until the stock is done. I usually just throw these in the fridge with my chicken.

Prep the stock veggies - note that you do not need to make nice cuts and you can use veggies that are old for this, just make them small enough to fit in the pot. They are just building flavor for the stock, we will toss them and use fresh ones for the soup.

In a large pot combine the chicken bones, chicken broth, water, veggie concentrate (optional), garlic, cilantro (optional), thyme, red onions, carrots, celery, poultry seasoning, celery salt, and fresh ground black pepper. Heat over high until it comes to a boil, then reduce to a simmer over low and cook for at least 60 minutes. The longer the better. I like to leave mine on the stove all day.

Strain the stock through a colander into another pot. You can toss the carcass and stock veggies.

Throw the stock back onto the stove over medium to low heat, add your soup veggies and the shredded chicken to the pot and cook for 20 to 30 minutes until veggies have softened. Give it a taste and add a little more salt and pepper if necessary.

Ladle it into a bowl and eat!

Recipe Notes

Freeze old veggies or cheese rinds to toss into your future stocks.

Try using turkey instead of chicken. Jazz it up with a little rice or a handful of noodles.

Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

I’ve been YouTubing the wide world of meal prep lately. And per usual, craving Mexican. I wandered over to Trader Joes and stumbled upon the MOST beautiful bell peppers and I settled on making a Chicken Fajita Marinade recipe. It’s simple and cooks fast- so important for weeknight meals. Since I am corn-free I usually do a salad style taco-burrito-fajita which fit right in with my meal prep obsession, voila, my best ever Chicken Fajita Bowls were born. The chicken fajita marinade recipe is absolutely delicious. I am also including how I made my chicken fajita bowl – platters and meal prep with the leftovers down below.

Chop up the chicken and season well with salt. Set aside while you made the marinade. See note on how I used Adobo seasoning and salt for this.

In a bowl or measuring cup, whisk together the remaining ingredients. Pour the mixture over the chicken and cover. Let it sit out at room temperature for 30 minutes or put it in the fridge for 1-3 hours.

Once marinading time is up, remove the chicken. Optional: save the sauce to reduce it or toss it, most of the flavor is in your chicken so it is totally up to you!

Recipe Notes

To season your chicken before adding the marinade you can use Adobo all-purpose seasoning with or without additional sea salt. I used Adobo all-purpose seasoning + a pinch of sea salt directly on chicken and it was fabulous, perfectly seasoned.

Ancho Chili Powder is made from Poblanos. This is the first time I have used it and was delicious.

I love these Pyrex Bowls for marinading, lunches, and general food storage. These are the sets I have:

I tried the Southwestern Chopped Salad mix from Trader Joe’s for the first time with this recipe. It is a salad in a bag kit so it comes with dressing, cheese, and crunchy toppings, however, I decided to save those to use another time. I was really happy with the crunch of the cabbage and romaine in the blend. It went perfectly with the chicken fajita marinade recipe and the crunch of the fajita veggies. When I went to meal prep I remembered the crunchy toppings and threw them into Joaquin’s lunch bowl (see the picture below). Lucky for him, I am allergic to corn so they were all his. If I remember correctly it was a pepita – corn chip blend. As for the dressing and cheese, I still have it waiting for an easy lazy salad day.

Beanitos are my go-to corn chip replacer. I buy them in 6-packs on Amazon to save money. The pinto bean Beanitos are my favorite flavor; I also like the black and white bean versions so I buy whatever is priced the best.

Unfortunately, I did not get a great shot of the final product, it was just one of those days, never the less, they really were delicious. I served the Fajitas over a cabbage romaine salad mix, with Beanitos and salsa, guacamole, sour cream, plus jalapeno black beans with a little feta on top.

Chicken Fajita Bowl Meal Prep Recipe

I decided to try out using our new meal prep containers to use the leftovers for lunches the next day. They weren’t quite as successful – I realized a little too late that being able to reheat the beans and chicken fajita filling would have been better. So… next time I will store those separate from the salad base. If you are interested in the meal prep containers we bought, you can find them on Amazon here (they are also linked in the recipe notes).

Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

Sautéed mushrooms and onions for steak. Yum. One of my favorite side dishes. I most often serve them over a simple cast iron steak. They are incredibly easy to make and they bring out the flavors of the steak like nothing else. If you are a vegetarian, I assure you I have eaten these happily without the steak too!!

You don’t have to do much babysitting while they cook, just give them a stir every so often until you see the onions have turned clear. Sautéed mushrooms and onions are not only a great side dish, they also make a pretty plate.

#AllergicToEverything® Sautéed Mushrooms and Onions for Steak

A quick and easy allergen-free, allergy-friendly topping to serve over steak or as a side dish. Sautéed mushrooms and onions for steak are simple and delicious every time.

Course:
Side Dish

Cuisine:
American, Grain-free

Servings: 4people

Author: Jessica Gray Schipp | https://AllergicToEverything.life

Ingredients

1/2lbCrimini mushrooms, sliced

1largeOnion, sliced

2tablespoonsOlive oil

1tablespoonButter (or dairy-free alternative)

1teaspoonWorcestershire sauce

1/2teaspoonGarlic powder

1/2teaspoonSea salt

1/4teaspoonFresh ground black pepper

Instructions

Sauté the mushrooms, onions, olive oil, and butter over medium, until soft and the liquid from the mushrooms has almost evaporated completely. This will take 10-15 minutes.

Add the Worcestershire, garlic powder, salt, and pepper and give it a stir. Cook for another 1-2 minutes and serve!

Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

These oven baked potato skins were so easy and so fast, not to mention totally satisfying. Everything you need, you probably have on hand. The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.

Don’t feel confined to follow the recipe exactly when you make these oven baked potato skins. You can easily improvise and use a different type of cheese, leave the meat out, try yellow onions instead of green. I had potatoes, cheese, onion, and bacon on hand so with a few pantry staples (olive oil, onion and garlic powder, salt, pepper) I whipped this together.

This is a short post for a short recipe. Here is my new go-to oven baked potato skins recipe. They are excellent served as a side or as a meal in itself.

#AllergicToEverything® Oven Baked Potato Skins

These oven baked potato skins were so easy and so fast (under 30 minutes), not to mention totally satisfying. Serve as a side or turn it into a meal! The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.

Course:
Appetizer, Main Course, Side Dish, Snack

Cuisine:
American, Comfort Food, Grain-free

Servings: 4people

Author: Jessica Gray Schipp | https://AllergicToEverything.life

Ingredients

4largeRusset potatoes

1/4cupOlive oil (I used a Robusto EVOO)

2teaspoonsOnion powder

2teaspoonsGarlic powder

1teaspoonSalt

1/2teaspoonFresh ground black pepper

Potato Skin Toppings

1/2cupSharp cheddar cheese, grated (or dairy free alternative)

6slicesbacon, chopped into bits

1/2cupGreen onions, diced

1cupSour cream (or see notes for skinny "sour cream")

Instructions

Preheat the oven to 475 degrees.

Scoop the potatoes out while they are still raw, leaving them about 1/4-inch thick (see notes to make the scooping easier). Tip: save the insides for another meal!

Cover a baking sheet with tinfoil (for easier clean-up) and coat it lightly with olive oil to help prevent the potatoes from sticking.

Rub each potato skin with olive oil, making sure to coat the top and bottom of them. Place them skin side down on the prepared baking sheet.

Sprinkle a generous amount of garlic powder, onion powder, salt, and pepper onto the inside of each potato skin.

Throw the skins in the oven and cook them 7-9 minutes, flip the skins over with tongs, bake for another 7-9 minutes.

While your skins are baking microwave the bacon on paper towels (one minute per slice) and chop into bits, chop your green onion, make "sour cream" if you want a lighter version (greek yogurt + lemon juice, see recipe in notes).

When the skins are done baking add the cheddar cheese and bacon to the potato skins and bake for about 3 minutes, remove when cheese is melted.

Top with chopped green onion and serve with sour cream or greek yogurt "sour cream" (see recipe in notes)!

Recipe Notes

Missing Ingredients?

Don't feel confined to follow the recipe exactly when you make these potato skins. You can easily improvise and use a different type of cheese, leave the meat out, try yellow onions instead of green. If you swap the onions, you may want to saute them first.

Prepping the Potatoes

Microwave or bake the potatoes before prepping the skins to make scooping easier.

Microwave prep: wash your potatoes, poke them with a fork and wrap them in damp paper towels, then microwave for 3 minutes to loosen them up. Remove and let them cool before scooping.

Save the filling to make mashed potatoes at another meal!

Skinny "Sour Cream"

To create a lighter sour cream combine 1 cup of plain greek yogurt with the juice of 1 lemon.

If you feel like the consistency is not quite enough to fake your taste buds, mix in a little real sour cream.

This was my first time scooping out uncooked potatoes. Next time I will throw them in the microwave first to make the process a little easier. If you want to do this, wash your potatoes, poke them with a fork and wrap them in damp paper towels, then microwave for 3-5 minutes. Let them cool before you scoop them into potato skins.

Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

I have been experimenting with removing dairy, grains, and excess sugar from my diet. I’m hoping it helps with my digestion. I have been feeling bloated and heavy, perhaps because my job is so stationary these days. This means cooking, even if my kitchen is under construction. We are installing new shelving for the kitchen appliances- no complaints here! I was craving Salmon and the oven is still plugged in so I went for it.

The entire kitchen discombobulated.

Joaquin installing the new shelves.

Because of the kitchen construction, I had to get a little inventive by prepping in the living room- this lead to less beautiful pictures, but the Dijon Crusted Salmon recipe was to die for. It was exactly what I was craving and left us completely satisfied. Sometimes “healthy” leaves you wanting more but this really did hit the spot, while filling me up.

Joaquin thinks I should have used the blender for the almonds to make the crust less coarse, but I prefer quick over extra dishes- especially when the kitchen tools are all unplugged!

The only thing I would do differently (which I made sure to add to the recipe) is to drizzle the fish with lemon juice before serving. You could also just mix it right in with the dijon blend. Either way, my Dijon Crusted Salmon recipe is flexible. I will leave the cheffing up to you!

#AllergicToEverything® Dijon Crusted Salmon

A quick, healthy, and most importantly: satisfying weeknight meal, free from grains and packed with healthy fats.

Course:
Main Course

Cuisine:
American, Dairy-free, Fish, Grain-free

Servings: 2people

Author: Jessica Gray Schipp | https://AllergicToEverything.life

Ingredients

2filetsSalmon, wild-caught

1tablespoonOlive oil (or Avocado oil)

Sea and pepper (just enough to season the fish)

2tablespoonDijon mustard

1teaspoonParsley, dried (or 1 Tbsp. fresh if you have it!)

1/2teaspoonDill, dried

2teaspoonMaple syrup

1tablespoonAvocado oil

1/4cupRaw almonds, chopped (or any nut/seed you like)

1small Lemon, cut into wedges for serving (optional)

Instructions

Preheat your oven to 400 degrees.

Run a little water over your filets and pat them dry (optional).

In a glass baking dish, drizzle a little olive oil. Place your salmon filets skin-down. Brush the remaining olive oil over the top of the filets. Sprinkle with salt and pepper, just enough to season them.

Chop up your almonds and set them to the side. You can also throw them in a magic bullet or blender if you prefer a less coarse crust.

In a small dish, mix together the dijon, parsley, dill, maple syrup, and avocado oil. Spread it over the fish, coating each one well.

Sprinkle the almonds over the fish, creating the crust.

Bake for 12-17 minutes, checking every few minutes until the fish is cooked to your liking.

Before serving, squeeze a little lemon juice over the fish (optional). Serve with fresh veggies, it went great with steamed broccoli!

Recipe Notes

No raw almonds or allergic to almonds? Try using another nut or seed you like. If you are eating grains you can also substitute Rice Chex- my absolute favorite crusting ingredient for crispy gluten-free, corn-free toppings! I buy my raw almonds in bulk to save money.

Korean Sea Salt- my everyday seasoning sea salt. If you are in the Oakland area, we buy ours (in a massive 6lb bag) at Koreana Plaza. If not, try your local Asian Market, if you don't have one, you can easily have this Korean Sea Salt delivered to you! It is both Kosher and very coarse (which makes it great for brining and fermenting). Storage Tip: At our house, we keep ours in a granite mortar and pestle bowl of it out for everyday cooking uses. That way we can grind it up as fine as we'd like depending on the recipe!

Maldon Sea Salt Flakes- my favorite finishing sea salt. While we are talking about salt, I thought I would just mention this one because I love it. It's an awesome gift for foodies, I bought my mom a box last year for Mother's Day. I use it sparingly because it is a very salty salt. When a recipe calls for salt, I stick to my Korean Sea Salt and use this as a finishing touch to boost the flavor of a dish just before serving.

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Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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